Fruit and Mint Tea Punch
Time Taken :
  • 40 minutes
Servings :
  • 4
Ingredients :
  • Hot tea 2 cups
  • Orange, sliced 1
  • Lemon, sliced 1
  • Strawberries, sliced 5 - 6
  • Sugar 3/4 cup
  • Orange juice 1 cup
  • Lemon juice 2 -3 tablespoons
  • Ice cubes as required
  • Fresh mint leaves 8-10
Method :
  • Strain the hot tea into a jug. Add sugar and orange juice and lemon juice and stir well. When it cools down to room temperature keep it in the refrigerator to chill. While serving, pour it into tall glasses, add the sliced fruits, ice cubes and mint leaves.
Indian Vegetable Stew
Time Taken :
  • 1 hour
Servings :
  • 6 servings, 1 1/4 cups each
Ingredients :
  • 1 tablespoon extra-virgin olive oil
  • 3 large onions, coarsely chopped (4 cups)
  • 4 cloves garlic, minced
  • 1 teaspoon cumin seed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon cayenne pepper
  • 1 pound new potatoes, scrubbed and quartered
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1 19-ounce can chickpeas, rinsed
  • 1 14-ounce can crushed tomatoes, preferably fire-roasted
  • 1 pound mini carrots
  • 3/4 cup chopped fresh cilantro
  • 3/4 cup low-fat plain yogurt, (optional)
Method :
    Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.
    Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender, 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.
Fruit Salad
Time Taken :
  • 10 minutes
Ingredients :
  • Mango 1, peeled and cut into small chunks
  • Orange 1, peeled and cut into small chunks
  • Banana 2, large, peeled and cut into small chunks
  • Paw Paw (Papaya) 1 cup, peeled and cut into small chunks
  • Apple 1, cut into small chunks
  • Cantaloupe cut as balls, 1 cup
  • Orange juice, 1/2 cup
  • Lime/lemon juice, 1 Tbsp
  • Salt to taste
  • Black pepper to taste
Method :
  • Mix all the ingredients in a bowl. Serve chilled.
Kheer
Time Taken :
  • 20 minutes
Ingredients :
  • 150 g Skim milk powder or 125 g reduced milk tin
  • 300 ml Skim milk
  • 1/2 cup Rice, washed and soaked in water for 1/2 an hour
  • 1/4 tsp Cardamom seeds, powdered
  • 10 Almonds, soaked in warm water for 4-5 hours or 1 Tbs slivered almonds, long thin pieces
  • 3 tsp sugar (or to taste)
  • a few strands saffron
Method :
  • Take 150 ml milk in a bowl. Mix slowly milk powder or evaporated milk while stirring. Keep aside. Pour remaining milk in a deep skillet and place it on medium heat. Add rice and boil for 10-12 minutes. Add milk mixture (step 1) and boil for another 5 minutes (10-12 minutes for milk powder). Stir occasionally so that nothing sticks at the bottom. Add almond pieces, sugar, saffron strands, and cardamom powder to the boiling kheer. Serve kheer warm or chilled.
BBQ Chicken Sandwich
Time Taken :
  • 10 minutes
Servings :
  • 1
Ingredients :
  • 1/2 cup shredded cooked chicken
  • 1/4 cup shredded carrots
  • 2 tablespoons barbecue sauce
  • 2 teaspoons light ranch dressing
  • 1 small whole-wheat sandwich bun
  • 1 leaf romaine lettuce
Method :
  • Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.